1/4 pound of Ricotta Salata ( I didn't have any so I used Pecorino Romano, you can also use Parm. if you want )

Directions

Cook your pasta as directed. Saute the onions and garlic in a skillet until tender. Add in the eggplant, salt and pepper to taste, and cook about 8 to 10 minutes. Add in the tomatoes and fresh herbs. Bring to a boil and then lower heat to a simmer for about ten minutes, add cheese and serve over pasta. Enjoy!